Mezzaluna lobster ravioli is an enticing variation of traditional ravioli that provides a delightful culinary experience. The term “mezzaluna,” which translates to “half moon” in Italian, perfectly captures the unique shape of these dumplings. This design not only simplifies the preparation process but also elevates the visual appeal of the dish, making it a stunning centerpiece for any meal.

To complement the ravioli, the first sauce is a straightforward yet flavorful recipe that harnesses the essence of lobster. By simmering the shells of lobster tails, the sauce absorbs rich flavors, infusing it with a luxurious seafood taste that enhances the overall dish. Additionally this combination of delicate pasta and aromatic sauce promises to tantalize the palate and impress guests at the dining table

The filling consists of lobster tail meat and poached salmon, making it both easy to prepare and deliciously succulent.

The second sauce is a refreshing lemon vinaigrette made with just three basic ingredients. Despite its simplicity, this vinaigrette brings a delightful burst of citrus flavor to your dish, elevating its taste and adding a bright, zesty finish. The tangy notes of lemon perfectly balance and enhance the overall profile of your meal, making it a fantastic choice for a variety of dishes.

Placing basil leaves between pasta layers while rolling through your pasta machine ensures an even flavor distribution throughout your dish.

Lobster Ravioli Ingredients:

Pasta Dough

• 2 eggs
• Semolina flour for dusting
• 8 leaves Fresh Basil
• 1 cup All purpose flour
• 1 pinch Coarse salt
• 1 tbsp Extra Virgin Olive Oil

Lemon Vinaigrette

• 1 Juice and zest from lemon
• 1 pinch coarse salt
• 2 tbsp Extra virgin loive oil

Lobster Sauce

• 1 stalk chopped celery
• 1 chopped carrot
• 3 cloves fresh garlic
• 1 chopped onion
• 4 cups beef bone broth
• 4 cups chicken stock
• 2 tbsp heavy cream
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 2 tbsp tomato paste
• 2 tbsp Brandy

Lobster Filling

• 3 Lobster Tails
• 1 egg white
• ¼ lb salmon
• 1 Zest from 1 lemon

Mezzaluna Lobster Ravioli Instructions:

Mezzaluna Filling

• Remove meat from the lobster tails, and brush with melted unsalted butter. Make sure you save the shells for the lobster sauce
• Broil lobster meat until opaque in the center
• In a food processor combine salmon (cut in chunks) and egg white and pulse until a paste is formed
• In a large mixing bowl, Gently mix the lobster meat, salmon, and lemon zest.
• refrigerate until you are ready to build the ravioli

Lobster Sauce

• In a large pot combine Garlic, onion, celery, and carrots and saute on med/low heat until soft. This should take about 4 minutes
• Add the tomato paste and lobster shells. stir until tomato paste is liquified.
• Deglaze your pot with Brandy and cook off the alcohol, this should take a minute or two
• Add bone broth and chicken stock. Simmer for about an hour. During this process your home will be filled with a rich aroma from the lobster.
• When finished strain the solids and set 3 cups aside to make the sauce. The remainder will be used to poach the ravioli
• Take the 3 cups of sauce, add the heavy cream and reduce on low heat while you make the ravioli. When this is ready you will have a rich creamy sauce to enjoy with your ravioli

Mezzaluna Raviloi

• Sift flour and form a pile. Then make a crater in the pile and add the 2 eggs
• Whip the eggs with a fork slowly incorporating the flour into the eggs.
• Form a ball of dough and knead the dough to remove all the air bubbles. In addition it will be necessary to contantly dust your surface with semolina flour to keep the dough from becoming sticky. Knead the dough for about ten minutes
• Cut the dough into four quadrants
• Run the pieces of dough through your pasta machine on the thickest setting
• Then place the Basil leaves between two pieces of dough, and run through the machine adjusting the machine to the thinnest setting. When finished you should have 2 pieces of dough around 1.5 mm thick with the basil leaves sandwiched inside the dough.
• Cut 5 inch circles of dough. I use a martini glass pressed on the dough.
• Then brush the edges of your circles with egg yolk, place about a tbsp of filling in the center, fold in half, and trim the outer edge with a ravioli cutter.
• Repeat until all the dough and filling is used. This should yield 15-16 pieces of ravioli. Refrigerate for about 30 minutes
• Poach the ravioli in the larger portion of the lobster sauce for 90-120 seconds until tender

Lemon Viniagrette

• Combine Zest and juice from 1 lemon with 2 tbsp of extra virgin Olive oil with a large pinch of salt and whisk until emulsified.

Variations:

The sauces can be substituted with Basil cream sauce or even a pomodoro sauce. I have both versions of these sauces on the “Italian sauces” page.